Pork Liver Powder

Name: Pork Liver Powder
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: a small piece Pork liver; A handful rice flour; 2 Millet spicy; piece ginger; 1 spoon Soy sauce; 1 spoon Doubanjiang; 1 spoon Cooking Wine; 1 spoon salt; 1 spoon Chicken Bouillon Powder; 2 Shallots

by Yaoyao Original Food Class

5.0 (1)

Favorite

4

Difficulty

Easy

Time

10m

Serving

1

Pork liver powder is one of the most common signature snacks in street snack bars. I was particularly obsessed with pork liver powder for a while, so I would often go out to the small shops on the street to eat, but it tastes good again, and the heavy oil and salt are also too hot. The key is not to be clean. I just got a few cans of high-quality bean paste and soybean paste these days. They just used to cook rice noodles. The taste is almost a hundred times better than the outside. I am afraid I have to eat rice noodles every day.

Pork Liver Powder

1. Prepare the ingredients, there is no sauce, but the sauce is really fragrant.

2. Bring the water in the pot to a boil, add the rice noodles and cook until there are no white hearts in the middle.

3. Cut all the ingredients while cooking the rice noodles.

4. Rinse the cooked rice noodles with clean water and soak for a while. If your rice noodles are too soft, don't soak them. Jiangxi rice noodles do not matter if they are soaked. They will not become soft.

5. Heat the oil pan, add a spoonful of soybean paste and a spoonful of bean paste and stir fry until fragrant.

6. Add ginger, millet spicy, pork liver and stir fry. When the liver changes color, add cooking wine and light soy sauce and stir fry.

7. Add appropriate amount of water to submerge the ingredients, boil, add chicken essence and salt to taste.

8. Pour out the water for soaking the rice noodles, add the boiled pork liver material water, sprinkle with shallots, mix well, and put some pork liver on the surface.

9. Finished product

Tips:
Tips: The liver should be uniform in color, full and smooth, and fresh bean paste and soybean paste are best. If not, you can use mustard or other sauces instead.